Chocolate Science and Technology - This book provides an overview of the science and technology of
chocolate manufacture from cocoa production, through the manufacturing
processes, to the sensory, nutrition and health aspects of chocolate
consumption. It covers cocoa cultivation and production with special
attention paid to cocoa bean composition, genotypic variations in the
bean, post-harvest pre-treatments, fermentation and drying processes,
and the biochemical basis of these operations. The scientific principles
behind industrial chocolate manufacture are outlined with detailed
explanations of the various stages of chocolate manufacturing including
mixing, refining, conching and tempering. Other topics covered include
the chemistry of flavour formation and development during cocoa
processing and chocolate manufacture; volatile flavour compounds and
their characteristics and identification; sensory descriptions and
character; and flavour release and perception in chocolate. The
nutritional and health benefits of cocoa and chocolate consumption are
also addressed. There is a focus throughout on those factors that
influence the flavour and quality characteristics of the finished
chocolate and that provide scope for process optimization and
improvement. The book is designed to be a desk reference for all those
engaged in the business of making and using chocolate worldwide;
confectionery and chocolate scientists in industry and academia;
students and practising food scientists and technologists; nutritionists
and other health professionals; and libraries of institutions where
food science is studied and researched. an overview of the science
behind chocolate manufacture covers the whole process from cocoa
production, through manufacturing, to the nutrition and health aspects
of chocolate consumption focuses on factors that influence chocolate
flavour and quality, and that provide scope for process optimization and
improvement.
